Brussels and Cranberry Slaw

I am such a food dork. Evidence: Saturday I stumbled upon the Bloomington Farmer’s Market (I was a little bit pumped to discover they still had their outdoor market in November) and I was EXCITED to walk away with a tub of lard, soup bones, and Brussels sprouts. Initially my head was reeling with the possibilities of creating perfectly flaky pie crusts. Next up I was planning what to do with the Brussels sprouts? Normally I just toss them with bacon, but I thought I should branch out and make something seasonal. And thus today I made a little slaw for yet another holiday potential recipe!

Brussels and Cranberry Slaw

2 cups Brussels sprouts

1/3 cup cranberries

1/4 cup cashews

1 tbsp bacon fat

1/2 medium onion

1 tbsp minced garlic

pepper and sea salt

Parmesan (optional)

Let’s Make it Happen: Thinly slice onion. Begin sauteing in a pan with garlic and bacon fat (I did this because I had bacon fat still in the pan from the butternut tart). Start with the Brussels sprouts. If I was feeling lazy I would have just tossed them in a food processor. Today, however, I was really into the food prepping process, so I sliced them in half and then sliced them very thinly. Toss this into the the pan. Now slice the cranberries. Chop the cashews. Toss these into the pan. Season. Sprinkle a little Parmesan on the top and tada you’ve got a beautiful tasty slaw!